Blueberry Pecan Cake Food

CINNAMON BLUEBERRY PECAN BREAKFAST CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with nonstick spray.
• Combine the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment until fluffy, about 3 minutes. Add the olive oil and eggs and combine until light and yellow colored, about 5 minutes. Stir in the milk and vanilla until combined.
• Whisk the flour, baking powder, cinnamon and salt in a small bowl. Stir the dry ingredients into the wet ingredients just until evenly combined.
• Stir in about a quarter of the blueberries (just a handful of them). Then pour the mixture into the prepared pan and spread evenly. Sprinkle with the turbinado sugar, then top with the remaining blueberries and the pecans, spreading evenly and pressing slightly into the batter. Pour the melted butter over the top and sprinkle with a bit more cinnamon.
• Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes.
• Let cool completely in the pan before serving.

PINEAPPLE BLUEBERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Pour the blueberry pie filling into a 9-by-13-inch baking dish and spread evenly to cover the bottom. Top with the fresh blueberries. Pour the crushed pineapple and its juices over the blueberries and spread to coat. Top evenly with the cake mix. Drizzle the melted butter all over the cake mix, covering as much of the surface as possible. Sprinkle the pecans and almonds on top.
• Bake until the topping is set and the fruit is bubbling, about 40 minutes. Let cool 10 minutes before serving.

BLUEBERRY PECAN CRUMBLE

Steps:

• Preheat the oven to 350 degrees F.
• For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
• Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
• Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes.

NOE VALLEY BAKERY BLUEBERRY PECAN SCONES

Steps:

• Preheat the oven to 375°. Line 2 baking sheets with parchment, or grease them with butter.
• Chop the butter into 1/4-inch pieces. (It is important to make the pieces no larger than 1/4 inch because they are difficult to make any smaller once frozen.) Spread on a plate and place in the freezer until hard, about 30 minutes or overnight.
• Combine the flour, sugar, baking powder, salt and baking soda in a large bowl.
• Add the butter, and chop with two butter knives or a pastry blender until it is well blended and some of the butter is crumbly. Mix in the pecans.
• Gradually add the buttermilk, 1/3 cup at a time, and mix gently until all ingredients are incorporated but not completely blended. You might not use up all of the liquid. The end result should be a shaggy mass.
• Sprinkle the blueberries on top of the dough and only mix enough to evenly distribute the berries.
• Gently form the dough into 1/3-cup balls and place them 1 inch apart on the prepared baking sheets. (You may freeze the balls at this point and bake them later. Once frozen, place scones in freezer storage bags.).

BEST OF SHOW BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°F Place oven rack in lowest position and generously butter a bundt pan.
• Make Streusel: In small food processor, process flour, sugar, 1/4 cup of dark brown sugar, and cinnamon for 15 seconds. Remove 1-1/4 cups of mixture; add 1/4 cup dark brown sugar to it and set aside. Add cold butter and chopped pecans to mixture in food processor; pulse 10 times and set aside.
• In small bowl, combine blueberries and lemon zest and set aside. In another bowl, whisk the eggs, 1 cup sour cream and vanilla together and set aside.
• Mix the flour and rest of dry ingredients together until blended in mixer. Add the butter and remaining sour cream and blend on low until ingredients are moistened.
• Gradually add egg mixture in 3 additions, beating 20 seconds after each addition. Increase speed and beat till batter is light and fluffy.
• Spread 2 cups of batter in pan and top with 1/2 cup blueberries. Sprinkle with half of sugar streusel. Repeat layers. Spread with remaining batter and top with pecan streusel.
• Bake 50 to 60 minutes or until toothpick comes out clean when inserted in the middle. Cool on wire rack 30 minutes. Invert out on plate and turn so streusel is on top. Cool 2 hours. Wrap in foil and store at room temperature.

BLUEBERRY PECAN MUFFINS USING FOOD PROCESSOR

Steps:

• Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
• Spray 12-cup muffin tin with non-stick spray.
• In work bowl fitted with metal blade, pulse pecans until coarsely chopped, about 5 seconds. Transfer to a small bowl. Set aside.
• In same work bowl fitted with metal blade, process sugar and shortening until smooth, about 30 seconds.
• With the motor running, add eggs, milk and vanilla through the feed tube.
• Remove lid and add cake flour, bkaing powder and salt. Cover and pulse just until incorporated, about 10 times.
• Transfer sugar-flour mixture to a large bowl. Fold in pecans and blueberries.
• Divide batter evenly into prepared muffin tin.
• Bake in preheated oven until a toothpick inserted in center comes out clean, 18 to 22 minutes.
• Let cool in tin on a wire rack for 15 minutes.
• Transfer to rack to cool completely.
• Once completely cooled, muffins can be frozen in resealable plastic bag for up to 30 days.

BLUEBERRY PECAN CRUMBLE

Steps:

• Heat oven to 350*F.
• Put all the topping ingredients in a bowl and rub together with your hands until the mixture sticks together in small clumps.
• Pour the bluberries into a 9" x 13" baking dish. Squeeze the lemon juice over the berries. Sprinkle the flour and sugar over them and toss until berries are coated.
• Scatter the topping over the berries in an even layer.
• Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45-50 minutes.

BLUEBERRY PECAN CHEESECAKE

Steps:

• For the crust: Preheat the oven to 300 degrees. Grease an 8-inch cake pan with the 1 tablespoon butter. On a cookie sheet, toast the pecans for 8 minutes. Turn the pan once for even toasting. In a bowl, combine the Graham cracker crumbs, sugar, butter and pecans. Pat evenly over the bottom of the pan.
• For the cake: In a small saucepan, simmer the port and dried blueberries for 3 minutes. set aside to cool. Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend. Add eggs, 1 at a time, then sour cream, vanilla and blueberry mixture. Pour batter into prepared pan. Set into hot water bath and bake for 1 hour and 15 minutes, and slightly puffed and firm. Cool on rack. Refrigerate, then remove from pan.
• For the sauce: In saucepan, simmer 3/4 cup port and sugar for 3 minutes. Meanwhile whisk together cornstarch, vanilla and remaining 1/4 cup of port. Add slurry to pan and simmer for 2 more minutes. Add half of blueberries and cook until berries burst and sauce thickens. Remove from heat and let cool. Stir in remaining berries.

BLUEBERRY AND PECAN MUFFINS

Steps:

• Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl.
• Combine the milk, vanilla, egg together and then add all at once to dry ingredient until moistened.
• Do not over mix.
• Gently mix the 4 tablespoons sugar, drained.
• berries, lemon peel and pecans together.
• Fold the berry mixture lightly into the batter.
• Fill greased and dusted muffin pans half full.
• Bake for 20 minutes at 400 F or until done.
• While muffins are still warm, dip the tops in melted butter, then in the sugar.

BLUEBERRY PECAN OATMEAL COOKIES

Steps:

• Preheat oven to 350°F
• Combine flour, allspice or cinn, baking soda and salt.
• Stir in oatmeal, pecans and blueberries.
• Beat oil, maple syrup, egg and zest until mixture lightens in color.
• Stir in dry ingredients into wet. Mix until combined.
• Let stand 20-30 minutes to thicken.
• Drop onto parchement-lined baking sheets. (I use either a 1 or 2 TBSP cookie scoop) Flatten slightly.
• Bake until they begin to darken and change color around the edges, about 15-20 minutes.
• Remove from pan. Place directly on countertop or other solid surface. I place parchment paper on my countertop. This will allow them to retain moisture as they cool.